Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!
Save RecipeHi Bold Bakers!
I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies and gooey Salted Caramel Cookies…the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!
WATCH MY CRAZY COOKIE DOUGH
RECIPE VIDEO
Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough! This dough is the absolute perfect blank canvas for all of your favorite cookie flavors! It has the perfect balance of brown sugar, white sugar, melted butter and salt. The result is beyond decadent bakery-style cookies. This means no matter which flavorings you choose to add in, this cookie is perfectly crisp around the edges and chewy gooey in the center. Why make one boring batch of the same cookie, when you can make a variety of your favorites!
From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these cookies your own. Let’s face it what day can’t be improved by a truly delicious cookie?
Chocolate Chip Cookies
Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookies recipe is to use dark chocolate that has been cut into chunks. Dark chocolate with a cocoa solid percentage of at least 72% is what you want to give you that perfect bittersweet richness.
Peanut Butter Cookies
My husband’s favorite so I gotta throw this one into the mix. Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, toasted peanuts too.
Oatmeal Raisin Cookies
An oldie but a goodie, this classic cookie cannot be over looked. Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough and you will be delighted with the results.
Birthday Cake Cookies
Birthday Cake is 1 of my 5 a day! Seriously, I try whenever possible to throw sprinkles into everything!! To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough and enjoy the results.
Chocolate & Hazelnut Cookies
Do you have a tub of Nutella in your cupboard? Then you are halfway there to a Chocolate and Hazelnut Cookie. Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure and BOOM! You have a Chocolate & Hazelnut Cookie.
Double Chocolate Chip Cookies
Very possibly my most favorite cookie EVER! Why? Because the results are like a brownie. Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!
S’more Cookies
What makes a S’mores Cookie? Marshmallows, chocolate and Graham Crackers, right? Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.
Salted Caramel Cookies
To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt and you will be halfway to heaven.
Get crazy and make these flavors and others including Sugar Cookies, Molasses Cookies & more!
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- Crazy Cookie Dough
- 1 cup (8oz/226g) butter, melted and cooled to room temperature
- 1¼ cup (10oz/280g) brown sugar
- ¾ cup (6oz/170g) white sugar
- 2½ cups (12 1/2oz/355g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
-
2
teaspoon
vanilla extract
Classic Chocolate Chip Cookie -
1
generous tablespoon dark chocolate
, rough chopped
Oatmeal Raisin Cookie - 2 heaped teaspoons rolled oats
-
1
tablespoon
raisin
Double Chocolate Cookie - 2 heaped teaspoons cocoa powder
-
1
heaped teaspoon chocolate
, chopped
Peanut Butter Cookie - 1 tablespoon peanut butter
-
1
tablespoon
peanuts
, chopped
Chocolate Hazelnut Cookie - 1 tablespoon Nutella or chocolate spread
-
1
tablespoons
toasted hazelnuts
, chopped
S'more Cookie - 1 generously marshmallows
- 1 tablespoon graham crackers , crushed
-
1
tablespoon
chocolate
, chopped
Salted Caramel Cookie - Pinch flaky sea salt
-
4
caramel candies
, rough chopped
Birthday Cake Cookie - 2 heaped teaspoons sprinkles
- 2 heaped teaspoons white chocolate chips
-
Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
-
Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
-
Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
-
Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
-
Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
-
Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed through out
-
Oatmeal raisin Cookie: Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed through out.
-
Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed through out.
-
Peanut Butter Cookie: Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed through out.
-
Chocolate Hazelnut Cookie: Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed through out.
-
S'more Cookie: Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed through out.
-
Salted Caramel Cookie: Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed through out. Top with flakey sea salt.
-
Birthday Cake Cookie: Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed through out.
-
When ready to bake preheat the oven to 375ºF (185oC). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
-
Let cool on the sheet for 5 minutes then enjoy. Store in an air tight container for up to 3 days.
EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.
TRY MY CRAZY BREAD DOUGH RECIPE
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma,
Those cookies look awesome. Was looking for an eggless option…where can I find the replacement for eggs for this cookie dough??
Hi Neeta,
It is more difficult to replace eggs in cookies, and it depends on the result you want. There are some manufactured egg replacers which wil work well, aquafaba, get to know this, works in some recipes, flax and chia seed eggs. Condensed milk can be a good choice for cookies but you will need to reduce the overall sugar to get the balance right. I would say remove about 100g/3.5ozs of the mixed sugars to balance the recipe.
I hope this is of help,
Gemma 🙂
One of the best cookie recipes I have ever tried! I made these in about an hour and a half my first time and they were so fun to make and customize all the different flavor combinations. I made these for a party and they were all eaten by the end of the party! My sister, friends, and even my best friend’s dad loves these cookies and want me to make more. I really do love this recipe and I definitely recommend it to everyone to try!
Wow thank you so much for the lovely message, i’m delighted to hear that 🙂
Hi Gemma,
Great cookies! I wanted to compare the measurements, cups and gramms and to my surprise there was a big difference between the two. My 2 1/2 cups of flour weigh considerably less than 355 g. The difference was even bigger when measuring suggar. How is that possible?
I was using my digital scale today and the dough came out sticky and wet. I put it in the fridge and I keep my fingers crossed. I know that no matter how they look, they are going to taste beautifully.
But can you explain why the difference?
My cups were bought in the US by the way.
Thank you!
.
Hi there,
This is one of the most asked questions here, and understandable too, it is confusing.
Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
I hope this is of help to you,
Gemma 🙂
Hi gemma! Truely inspired by your baking 🙂
In my family actually no one eats all purpose flour. Moreover i have a lil baby to whom i prefer givin whole wheat. Can i make these cookies with whole wheat flour? If yes then what should be the measurement?
Hi Mahi,
Whole wheat flour is generally not used in fine baking, there is a good reason for this, it is not so good for many recipes. Cookies and muffins can be an exception to this. Look at this recipe (https://www.biggerbolderbaking.com/homemade-smores/) for a wholewheat cookie/cracker. Oatmeal makes a good cookie too (https://www.biggerbolderbaking.com/oatmeal-cookies-best-ever/) you may like this one. It is possible too to combine flour types to get what you want, and you can run a few experiments with that.
Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. There is no one rule, when you change the flour stick to the measurements provided and watch the liquid additions.
I hope this is of help,
Gemma 🙂
Hey gemma , I am a big fan of yours and obviously your recepies too .I have tried many of them.
Just 1 question about this. Can make rainbow cookies with this dough ? Would the results be same ?
Hi there,
I think not! Really for this type of thing you need a cookie dough which is light in color, like a sugar cookie. This is a basic sugar cookie, and would take the colors well for you (https://www.biggerbolderbaking.com/easy-sugar-cookie-recipe/). It really depends on what your objective is, there ae lots of ideas out there,
Gemma 🙂
I followed the recipe but mine turned out very flat. They taste great. I refrigerated them. Even tried freezing some. At first they were burning on the edge before they were even close to being done. I turned my oven down to 350. They cooked better but are still flat. Is there anything I can change to correct this?
Hi Stacy,
It is interesting how these cookies turn out differently for people in different places. I think it is to do with the flour. Reducing the sugar a little may help, bit perhaps increasing the flour will help to set them up better too. Flour in different places behaves in different ways, absorbing liquids in different ways etc. Humidity also affects flour, and this will always affect the results.
Try again, let us know how you get on. The temperature setting is to set them up fast and maintain the soft center,
Gemma 🙂
Hello, I’m new in baking. I just want to know how can I extend the shell life of baked goods?
Hi Leah,
It depends on the bake. Cookies will keep well for about a week when well stored in an airtight container, in a cool place.
Most home baked goods are best eaten in a day or so. breads are best in a day. What would change this is freezing, but not all baked goods like the freezer.
I would need to know a little more. Commercially produced baked goods often have preservatives added to extend the shelf life, we do not do this at home.
I hope this is of some help,
Gemma 🙂